363. PUREE OF FOWL A LA PRINTANIERE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (3)

boiling cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
asparagus-heads boiled green ↝ Asparagus, raw [Vegetables and Vegetable Products]
fried croûtons

Instructions (4)

Prepare the purée of fowls as for the preceding soup
Just before sending it to table, add the boiling cream
Then pour the purée into the soup-tureen containing a pint of asparagus-heads boiled green
Send a plate of fried croûtons to be handed round to the guests

Original Text

363. PUREE OF FOWL A LA PRINTANIERE.
Prepare the purée of fowls as for the preceding soup; just before
sending it to table, add the boiling cream, and then pour the purée
into the soup-tureen containing a pint of asparagus-heads boiled green.
Send a plate of fried croûtons to be handed round to the guests.

Notes

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